Butternut Squash Soup with Crisp Pancetta
The soup and roasted pancetta can be refrigerated for up to 2 days. Reheat the soup and recrisp the pancetta before serving; the soup may need to be thinned with stock or water.
Cooking Club Tip: When making squash purées and soups, first bake the squash in the oven until tender so it's easier to remove the flesh from the skin. The smooth varieties can be peeled; for ridged or nubbly squash, simply scoop the flesh out with a spoon.